The spice is little more that seasoned salt, like Lawry's and a specific type of black pepper called tellicherry. The chicken is brined. It is cooked in a special pressure cooker fryer. The manufacturer supposedly is under contract to sell only to KFC. The oil starts out very hot. A large batch is put in which lowers the temperature considerably. This creates the soft breading and tender meat.
There was a group (forum) of individuals that worked at getting the recipe figured out. They ended up putting this out there (hi-res link) as what they determined to be the recipe. I believe this was done through insider knowledge, as well as a significant amount of testing.
In China I tasted what tasted similar to KFC chicken in a humble hole-in-the-wall restaurant. But I stopped eating it when I discovered blood right in the middle.
Has anyone noticed KFC tasting different in different countries? In Korea I ate nearly a dozen pieces of chicken and didn't feel sick at all. In Australia I feel sick after eating just 4 because it seems oilier.
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